O’Briens Wine Beer & Spirits
33 Spruce Avenue Stillorgan Industrial Park Co. Dublin Ireland Ireland
+353 1 2931040 online@obrienswine.ie Monday-Saturday 10:30am-10pm Sunday 12:30am-10pm


  • O’Briens World Exclusive Jameson Caskmates IPA

    The flagship Jameson whiskey, finished in barrels that previously held craft IPA beer. Interested? We thought so! A very limited production and only available for retail in O’Briens this is an Irish whiskey special edition not to be missed!   Light floral & bright citrus on the nose leading to a creamy body with soft oak tones blending with the lively citrus character. Smooth finish with fresh citrus notes & a subtle hint of hop bitterness.

    If you’d like to try before you buy drop in between 5-8pm to the following stores:

    O’Briens Galway Sept 14th | O’Briens Beacon South Quarter 15th Sept | O’Briens Cork 16th Sept | O’Briens Navan 21st Sept | O’Briens Citywest 22nd Sept | O’Briens Naas 23rd Sept | O’Briens Westend Village 28th Sept | O’Briens Limerick 29th Sept | O’Briens Newbridge 30th Sept

  • Trouble Brewing

    trouble_brewing_logo_w_highres_no_border (2)

    Trouble Brewing are firmly established on the craft beer landscape of Ireland, having been at the vanguard of the craft beer revolution in Ireland. I recently had the pleasure of visiting their brewery in Kill, county Kildare and having a chat with founder Stephen Clinch.

    The story of Trouble Brewing’s creation is not unusual in the craft beer industry, starting with three friends and a couple of pints. In 2009, bar a few notable exceptions, there wasn’t a lot of micro-breweries in Ireland and for Stephen there simply “wasn’t a lot of beers that were interesting at the time”. So, they set about to rectify this, even if Stephen jokes he had to be “dragged in kicking and screaming” into the endeavour.

    This unassuming building is home to Trouble Brewing This unassuming building is home to Trouble Brewing

    Since then their success means they out grew their original home in Allenwood, County Kildare, moving to their newer premises in Kill and taking on six new employees over the last two years. “We were just a few guys that loved beer that set up a brewery and then all of a sudden we are running a slightly bigger thing that’s got a life of its own and its almost got a personality of its own.”

    That personality can be seen in all their beers, Trouble don’t take themselves too seriously, they are all about making good beer. Beers with flavour and character but also fun and approachable.

    Trouble 2 Trouble's brew kit came from Sioux Falls in South Dakota

    Talking to Stephen you can see he hasn’t lost any of his passion for the craft brewing industry and is enjoying the new wave of breweries opening up in Ireland. “Those guys that are making new and interesting beers, those are the guys that are keeping it interesting for us. Those guys give you a push”. And his advice for breweries setting up today? “You have to love beer first and foremost” or he adds wryly “have a load of money and employ people who love beer”.

    Mix & Match 4 for €10 Mix & Match 4 for €10

    You will find all five of the Trouble Brewing core range on offer at 4 for €10 this month in O’Briens, including their two newest additions, Graffiti and Kill Lager. For those who deride lager as bland, tasteless stuff, then Kill Lager will surely change your mind. A superb example of a Vienna style lager, with a toffee and buscuity malt character and a crisp bite to the finish. Graffiti is a great session pale ale with a lot of flavour packed into the low abv. Here a light malt body supports the grapefruit, melon and passion fruit hop notes.

  • Irish Craft Vodka

    voda martini

    Vodka is undeniably a massively popular spirit both in Ireland and across the world. It is a very versatile spirit and the perfect base for mixed drinks and cocktails where vodka's clean flavour supports the other ingredients, whether that’s a Mosco Mule or a vodka and coke.

    Vodka is traditionally made by distilling fermented grain or potatoes however it can be made from any starch or sugar source with some produced through the dilution and filtering of mass produced ethanol. The lack of definition on base ingredients and the perceived simplicity of the spirit and can lead it to being dismissed as simply an ‘alcohol product’.

    However, a quiet vodka renaissance is growing with some excellent premium quality vodkas being produced that showcase the subtlety of the flavours possible with the spirit. With the success of Irish distilleries producing some fantastic whiskey and gin, the poor cousin of the spirits family sometimes gets overshadowed. While Irish whiskies and gins are grabbing all the headlines it may be easy to miss the excellent vodkas being produced on our shores.

    Well here are three great Irish vodkas that will set the record straight. These are small batch, craft vodkas that show that while vodka may be a clean, clear spirit, it need not be tasteless.

    vodka 1 Take your pick. 3 superb Irish vodkas

    Ruby Blue is Irelands first potato based vodka. The potato base gives this vodka a full smooth rich mouthfeel while the flavour is earthy with vanilla and crisp apple notes along with a little heat in the finish. Hughes recommend trying it with some quality lemonade over ice with a slice of apple and a sprig of thyme to garnish.

    Blackwater Copper Still Vodka describe their vodka as ‘clean, bright and ever so slightly sweet’. Blackwater use a small amount of redistilled gin tails when producing their vodka to soften out the mouthfeel. Why is it called Copper still? This is distilled using their copper still ‘Sally’, usually found making their award winning No5 gin. All the contact with the copper over the nearly 12-hour distillation period results in a more refined and smoother spirit.

    Dingle Distillery Vodka is distilled using grain alcohol however unusually for vodka it is distilled for a fifth time. This gives the spirit a lighter, cleaner purity of flavour. The clean profile and smooth creamy texture means it can be enjoyed neat but also makes the perfect base for a vodka martini.

    So, whether you are drinking a classic vodka martini, or chose to sip it straight, make sure you choose a great vodka.

  • International Beer Day


    For those unaware today is International Beer Day. Held on the first Friday of August each year to celebrate all things beer. The worlds most consumed alcoholic drink has a long history with archaeological evidence showing that Chinese villagers were brewing on a small scale as far back as seven thousand years ago, so there is a lot to celebrate.

    So how does one celebrate International Beer day? It’s simple really, drink good beer with good friends.


    With that in mind I’m going to pick two new beers to try, both just happen to be Double IPAs. Stone Brewing’s Ruination is packed with a whole host of hops (Magnum, Nugget, Centennial, Simcoe, Citra & Azacca) for a massively fruity nose with heaps of melon, pink grapefruit and citrus followed by pine resin and subtle dank notes. The taste adds more tropical fruits to those found on the nose with a long dry citrus and pine finish. It’s easy to see why this has become such a classic.

    Next up, The Grove from Trouble Brewing. Named in honour of Dublin’s leading alternative music venue of the 70’s, 80’s and 90’s this beer also takes an alternative approach, brewing with mango fruit. The mango is first evident on the nose with soft caramel malt beneath and a burst of tropical fruit form the Azacca and Citra hops. The flavour is rich in sweet malt and some sweetness from the Mango which is perfectly balanced by a clean bitter finish to draw you in for more.

    Brewing has evolved considerably over the past seven millennia since those villagers first tried their hand a fermentation, so today is also a day to take a moment to appreciate the hard work, dedication and time that goes into that craft beer you’re drinking. Happy International Beer Day!

    brew day 3

  • Comfy Sippers


    This week I have picked out a couple of sippers to enjoy. These are unashamedly big, bold beers with abv’s to match so probably best enjoyed slowly. Beers to sip over a long summer evening.


    Storm King from Victory Brewing is an Imperial stout weighing in at 9.1% alcohol but it hides that alcohol well. The smoothness of texture of this beer is evident from the moment you pour it and its deepest of black body and creamy head give you an idea of what’s in store.

    Deep dark aromas leap from the glass, a complex mix of dark chocolate, coffee, dark fruits with some fresh mint and alcohol in the background. The full soft body carries these aromas to the palate where they mingle with some delicate citrus and pine American hop notes before rounding out with a long bitter chocolate finish that urges you on for a another sip.


    Backwoods Bastard is a seasonal brew form Founders with each year presenting slightly different. The last batch brewed in 2015 weighs in at 11.6% alcohol. This beer began life as Scotch ale or Wee Heavy before aging in bourbon barrels. Founders were one of the first American breweries to adopt a barrel aging program. They now have over 7000 barrels on racks at any one time, stored 85 feet below ground in an old gypsum mine.

    Backwoods Bastard pours chestnut brown with a light creamy head. Sweet malts and rich bourbon aromas jump out of the glass. That bourbon is evident on the palate but in raped up with nutty caramel and dried fruit form the malt. The long smooth whisky finish is lifted with just a touch of bitterness. The overall balance of this beer is just incredible.

    Both of these beer are on offer in our American Craft Sale but be quick this offer ends this Sunday 26th of June.


  • Everything is Big in America

    america flag beer

    Known for its upfront hop heavy beers, such as their ever popular IPA,  Lagunitas Brewing was founded in 1993 by Tony Magee in Lagunitas, Northern California. What began on a small scale, quickly grew. Lagunitas is now one of the biggest craft beer brewers in America with a second brewery in set up in Chicago and a third in development. The breweries have become tourist destinations in themselves with taproom, restaurant, music venue and gift shop.  With Heineken recently taking on a 50% stake in the company it won’t be long before the Lagunitas brand is know the world over.

    However the main reason for such exponential growth is simple: they make fantastic beer!

    lil sumpin

    Unapologetically big and boldly flavoured, American beers like Lil Sumpin’ Sumpin’ Ale is what their reputation has been built on. Lil Sumpin’ began life as a seasonal brew in 2009 but due to such high demand is now made year round.  Hopped like an IPA but brewed with 50% wheat malt and “every type of hops that starts with the letter C”. These are classic West coast American hops like Cascade, Centennial, Citra, Columbus and Chinook.

    Fans of IPA will find a lot to love here but it is the balanced softness of the wheat that makes this such a gem. Hops are not overpowering with classic grapefruit, peach and citrus IPA notes softened with a smooth wheat finish yet somehow remaining crisp and clean.

    This is the perfect beer for some post barbeque relaxation and works great with spicy meats, salsa dishes and fruit salads.

    Lagunitas Lil Sumpin’ is on offer this month in our American Craft Beer Sale with 6 for the price of 5 across our full range of American craft beers. You can find the all the beers on offer here.


  • Drumshanbo Gunpowder Gin

    Drumshanbo Gunpowder Gin, the newest addition to our growing gin range, has landed.

    The Shed Distillery in Drumshanbo, Co Leitrim is Connacht’s first distillery in over 101 years and fittingly Gunpowder Gin their first release is also Connacht’s first gin.

    This gin is batch distilled by a small team of six who follow a meticulous distillation process to create this unique gin. All natural oriental botanicals such as Star Anise and Angelica Root along with Juniper berries and locally foraged Meadowsweet are allowed to steep in a beautiful steam fired copper pot.

    While these are soaking the distillers are busy preparing the vapour infusion. Oriental lemons, limes and fresh grapefruit is added to the infusion basket together with the star of the show Gunpowder Tea. This is a form of Chinese green tea which is dried and rolled into small shiny pellets which produces a bright, fresh and slightly spicy flavour.


    Once the vapour infusion is prepared the steam is gently applied and vapour rises through the neck of the still carrying with it the essential oils of the steeped botanicals before exiting the still and passing through the infusion basket where it gently extracts the oils and aromas form the more delicate citrus and tea.

    This twostep method creates complex spicy flavours and aromas married to the delicate fresh citrus and Gunpowder Tea notes. Discover this expertly crafted balance for yourself with Drumshanbo Gunpowder Gin now in our gin sale.


  • Gin Resurgence

    There has been a resurgence in gin production and appreciation across the world in the last few years. The Irish have not been found wanting in this area with a surge of micro distilleries producing world class small batch gins.  A new breed of distillers are experimenting and innovating to offer more choice than ever before with a fantastic diversity in the taste of different gins.

    By definition gin must taste “predominantly” of juniper but after that distillers are free to add any other botanical they can imagine. And herein lies the beauty of modern gin with distillers using different recipes and innovative botanicals to create truly unique tastes. Whether it is home grown fruits or exotic spices, gin offers a multiplicity of different flavours like Dublin City Gin with its traditional juniper profile yet the addition of local Dublin-grown rhubarb and grapefruit gives it a fruity, zesty twist.

    Blackwater Distillery are looking to the history of Waterford for inspiration with their Blackwater No.5. Whites of Waterford were one of the largest importers of spices into the British Isles in the 19th century, bringing in exotic ingredients form around the world. Blackwater have created their gin using only botanicals that would have landed in Waterford during the 19th century for a delicate floral and gently spiced aroma and flavour.

    Discover new tastes for yourself in our gin sale. With over 25 gins on offer from around the world there is something for everyone. You can check out all the gins on offer here. 

  • O Brother Collaboration Brew

    Yesterday, after a few weeks of planning, we boarded the bus and headed out to O Brother Brewing in Kilcoole, county Wicklow. Time to brew up our collaboration beer, a Wheat IPA with an American hop profile.

    First step was mashing where the crushed malt and wheat is added to the Mash Tun and steeped in warm water. The Mash Tun has a mixing paddle that ensures the water and malt is constantly agitated during the mashing. This allows the natural enzymes in the malt to breakdown the starchy malt into sugars that can be fermented.

    We used a mix of 50% wheat 50% malted barley. The malt we used was a mix of extra pale Maris Otter and the ‘Hook Head’ Series Irish Ale malt which is traceable to 9 farms on the Hook Head peninsula and offers a unique distinctive character. While this was steeping we were lucky enough to get a master class on the different malt types and the malting process form the O Brother Master Brewer Ian.

    The mashing process takes about two hours after which the sweet liquid, now called wort, is separated from the grain and wheat and then transferred to the kettle to be boiled. After the messy job of cleaning out the Mash Tun, we were treated to a little beer sampling and an education on different hop varieties with O Brother’s resident hop head Barry.

    Once the wort was brought up to the boil it was time for the addition of hops. We added hops over 4 stages. At the start of the boil we used Magnum and Perle for bitterness and then towards the end of the boil we used Summit, Cascade and Centennial to add flavour and aroma.

    After the boil was complete the wort was cooled to around 20 degrees through a heat exchanger before being transferred to the fermentation vessels. Here yeast is added to the wort and converts the sugary wort into beer, creating alcohol and flavours along with carbon dioxide.

    After fermentation, which will take a few days to complete, the beer will be cooled down and kept in tank for maturation. This is called conditioning and will take a few weeks for the flavours to mature and develop and also for the carbonation to increase.

    Over those few weeks we will be dry hopping the beer, this is where hops are added to the cool beer to give more flavour and aroma, using six different American hop varieties to add extra flavour dimensions.

    O Brother don’t use any finings, issenglass or filters to clear their beer believing that these can strip out some of the flavour. They use only cold and time, to allow the suspended yeast and hops to drop to the bottom of the conditioning tank and the beer to clear. As the O Brother tag line says they use 0 shortcuts.

    So what do you think we should name our collaboration brew? Click on the link here for details on how to enter and you could see your idea on the bottle.

     A big thank you to the guys in O Brother for helping us make this happen.

  • Easter Beer Sale

    This is the final week of our Irish Craft Beer Sale which must end Easter Monday. With that in mind I have picked out a selection of beers to try this Easter.

    If you are planning on having a traditional roast lamb you will need a beer with a rich malt character like St Mels Brown Ale. The steady carbonation and dry hopped citrus notes of this beer also help cut through the fattiness of lamb.

    Alternatively get a bit adventurous and pair your lamb with some Buck It from Co. Roscommon based Black Donkey Brewing.  Buck It is combination of American amber, Irish red and a Belgian dubbel styles which brewer Richard Siberry describes as a malt-bomb. An unusual mix of styles that is all the better for it.

    The Pilgrim by Wood Key takes its influence from the traditional Irish style coupled with northern German and English malt profiles. This is a smooth drinking, malt driven red ale with a touch of pithy hop bitterness that matches superbly with rich gravy.

    Perhaps Easter for you Easter is all about chocolate eggs. Well there’s beer for that too. A classic match is stout and here I would recommend the Lublin to Dublin, a collaboration between O’Hara’s and Polish brewers Pinta. This is a milk stout in which the brewers added milk sugars to the brew to give it sweetness and a full velvety body with pairs perfectly with milk chocolate.

    For those of a hoppier disposition then Vic Secret from 8 Degrees brewing is one to seek out. Lulling you in with its dark colour and creamy head before opening up with tropical fruit over its dark malt body, this Black IPA is a great match for  chocolate infused with  spices, like chilli or sea salt.

    Staying with 8 Degrees their Mór Barleywine is, as the name implies, big, bold and boozy. With smooth caramel and dried fruit flavour on a chewy body this is one to sip with some rich and gooey dark chocolate truffles.

    Don’t forget made to order craft beer hampers are available in your local O’Brien’s store. Perfect for an Easter treat.

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